By Ann Martin
I really enjoy biting into a crisp, juicy apple any time of year, but when it comes to apples taking on the form of a dessert, I prefer to enjoy those during the fall and winter time. Most apple desserts are typically warm and sometimes come steaming hot out of the oven. But when paired with vanilla bean ice cream, you have that perfect dessert. Here are a few recipes where the apple is the “star” of the show and these delicious desserts make for a perfect ending to any meal.
This recipe, which I discovered on Allrecipes.com, is my go-to recipe for when I make apple crisp! I have made this recipe countless times and each time when one of my friends or family members takes a bite, all I hear are the “oooh’s” and “aaahhh’s”!
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degree C).
Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Apple Fritters with Caramel Drizzle
This is a fabulous fall dessert and it is a dessert that makes for a great cocktail party dessert. Apple fritters make for a fun finger food, especially if you know you are having children over to visit!
Ingredients for Fritters:
2 1/2 cups all-purpose flour, plus 1/2 cup
1 cup cornmeal
1/2 cup brown sugar
2 tablespoons baking soda
1 teaspoon salt
2 cups buttermilk
1 1/2 cups water
2 teaspoons vanilla extract
3 Granny Smith apples, cored and cut into 1/4-inch thick rings
Vegetable oil, for deep frying
Ingredients for Caramel Drizzle
2 cups sugar
2 tablespoons water
2 cups apple juice
1 cinnamon sticks
2 star anise
Heat the oil in the deep fryer to 360 degrees F.
In a medium bowl combine the 2 1/2 cups flour, cornmeal, brown sugar, baking soda, and salt.
Whisk together the buttermilk, water, eggs, and vanilla.
Add the wet ingredients to the dry and mix to form a lumpy batter.
Dredge the apple rings into the remaining flour, shaking off any excess.
Dip the apples in batter and fry until golden, about 2 minutes per side.
Remove from the oil and place on a paper towel to absorb the excess oil.
Serve with Caramel Drizzle.
Makes 6 Servings.
Don’t want to make an entire apple pie? Try this incredible recipe for apple turnovers. Not only are they perfectly sized, but they also pack a punch of fall flavor to each and every bite you take.
1 large tart baking apple (such as Granny Smith), peeled, cored, cut into 1/4-inch pieces
3 Tbsp dried currants
2 Tbsp chopped walnuts
1/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon corn starch
1/4 cup apple sauce
1/8 teaspoon vanilla
1 frozen puff pastry sheet, thawed
2 Tbsp butter, cut into bits
1 large egg, lightly beaten
1 teaspoon milk
Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).
In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry.
Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.
Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
Cool turnovers to warm before serving.
Ann Martin is a freelance writer and enjoys contributing her suggestions, advice and knowledge to a variety of home and garden websites. In addition, Ann writes for Dinnerware Center, which carries beautiful dinnerware sets such as the Oneida Easton and the Oneida Juilliard. In her free time, Ann enjoys reading and testing out new recipes in her kitchen.
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